本課程授課目標為使學生不僅熟知乳品加工新技術，並且瞭解經營管理之要點與世界未來發展之趨勢，進而正確的掌握「乳品工業」整體營運之能力與方向。The course aims to enable students not only to be familiar with new dairy processing technologies, but also to understand the key points of business management and the trends of future development in the world, and to accurately grasp the overall operation capabilities and direction of the "dairy industry".
使同學能瞭解乳品加工工業之重要性、工廠設計、新加工製造技術與設備，並探討正規之工廠管理與品質管制的方法和重要性，進一步瞭解世界乳品工業發展之新趨勢。
Enable students to understand the importance of dairy processing industry, factory design, new processing and manufacturing technology and equipment, and explore the methods and importance of formal factory management and quality control, and further understand the new trends of the development of the world's dairy industry.
1.DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6.乳製品の化學–津鄉友吉
7.畜產の近未來–水間豐
8.牛乳と乳製品の微生物–中西武雄
9.畜牧經營須知–中國畜牧雜誌社發行
10. 自編講義
◎ 雜誌
11. Dairy Science
12. Dairy Technology
1.DAIRY HAND BOOK–Alfa-Laval AB Dairy and Food Engineering Division
2.Milk Production and Processing–Henry F. Judkins and Harry A. Keener
3.Ice Cream–W.S. ARBUCKLE
4.Encyclopedia of Food Technology–Johnson Peterson AVI
5.Encyclopedia of Food Science–Johnson Peterson AVI
6. Chemicals of dairy products – Jinxian Youji
7. The near future of animal husbandry – water fertility
8.Microorganisms of milk and dairy products – Takeo Nakamoto
9. Animal Husbandry Business Knowledge – China Animal Husbandry Magazine Co., Ltd.
10. Self-edited speech
◎ Magazine
11. Dairy Science
12. Dairy Technology
| 評分項目 Grading Method | 配分比例 Grading percentage | 說明 Description |
|---|---|---|
| 平時成績平時成績 Regular achievements |
40 | 含出席率與平時考試 |
| 期中考試期中考試 Midterm exam |
30 | |
| 期末考試期末考試 Final exam |
30 |
